Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.

Posts

2,995

It all depends on what flavor you're going for. I've had success in the past with (before putting the cure on) doing all types of spice rubs. My favorite is a blackening spice rub, heavily coating the meat-then apply your cure. I've done this with all kinds of rubs and all kinds of proteins-from Lox to Hams to Duck.
Pastrami is a good one too!

"See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
-Lane Myer (Definitely not as in Oscar Mayer)

Jim, I hear ya but I'll tell you that the forumulations are bang on. I've made hundereds of pounds from their recipes and have never had something too salty or under seasoned. I like that the recipes are in weight not volume measurements too.

Another thing I started doing it to use distilled water as opposed to tap water in all brines, solutions or pickles. Even the slighest bit of chlorine in your meat can lead to unwanted flavors and reactions.

Keith, that depends on where in the South you're talking about. North Carolina supposed to be knows for classic "Southern BBQ," but in my 12 years of living here, I've been largely disappointed. The pork is almost never smoked, and if they do do whole hog, they cook it in a large wheeled vehicle called a "Pig Cooker." Which is almost always cooks by gas only.

I've been to about 23 BBQ joints, including Wilburs. Most of the BBQ is either meh or down right terrible. Usually swimming in sauce that masks the pork flavor, sometime they even chop it. I'll never understand why people would want their BBQ to look like tuna fish.

Also, I've found other bring pumps more effective that that Weston unit Chuckles mentioned above (no offense Chuck, I have that one too)

What I like about this model is that it has a sharp tip and the pickle is released from the through holes on the side of the needle, not the tip. The Weston ones does this too but I found the long, rounded needle very clumsy when trying to evenly distribute the pickle.